by VicCherikoff
Recipe for 4: 4 x 100g chicken breast, 1 teaspoon Wildfire Spice*, Yarras Grove olive oil, as needed, 3 cobs sweet corn, 1 chilli, chopped, 1 teaspoon minced Buderim ginger, 2 litre chicken stock, 200g polenta, 100ml coconut cream seasoning to taste, 100g emu proscuitto, , (* Can be found at: www.dining-downunder.com/shop/index.p...
Recipe for 4: 250g polenta, 800ml of water, 150ml Lemon Aspen Syrup*, 2 fresh figs, 20g Wild Rosella Confit*, 50g castor sugar, 30ml sugarbag, 100ml fresh cream, 40g Riberry Co...
Recipe for 2: 2 lamb shanks, 2 to 3 yellow onions, 3 to 4 carrots, 2 to 3 stalk of celery, 5 to 8 cloves of garlic, lots of fresh rosemary, lots of fresh thyme, a few bay leave...
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